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earance of brown spots in fruits is related to an important concentration of thesein tissues. These studies allowed the researchers to observe that waxing has protectiveeffect on the quality of the oranges during irradiation. Moreover, dose of irradiation upto 1 kGy did not in any way affect the content of essential oils while ensuring the safety of the product. combination of mild heat treatment followed by subsequent irradiation for the preservation of fruit juice was also studied as promising treatment. Hoang and Julien( investigated this combined treatment for the preservation of apple juice. Irradiationat 4 kGy subsequent to heating at 5 for 1 min completely controlled the spoilage of apple and pear juice concentrates by osmophylic yeasts (Kaupert et al., . Organolep- tic tests have shown that juice heated at 7 for 8 and irradiated at 3.5 kGy had an excellent score after 4 weeks of storage at 3 . It is also interesting to note that irradiation of fresh fruits generally increases the rate of juice extraction in treated fruits in part becauseof the hydrolysis of pectins by irradiation. 7.2.3 Banana According to Thomas (1a), dose of 0.2.5 kGy causes delay of ripening in bananas and can increase the shelf life of the fruits two- to three fold. However, the maximal delay in ripening occurs with preclimateric bananas; as fruit maturity progresses, the treatmentis less effective (Wilkinson and Gould, . Mathur ( concluded that an applicationof dose of 0.2 kGy could extend the shelf life of Cavendish banana when stored at 1 . Irradiated bananas require 4 days to ripen without ethylene treatment as against 2 daysfor nonirradiated fruits. According to Padwal-Desai and colleagues (, combination of heat treatment (5 , 5 min) and 0.2.3 kGy increased the storage life of bananas by 3 days. Hot water treatment is used as supplementary process to control stem-endrot. In bananas, the combined effect of mild heat and low-dose irradiation offered the possibili